Dutch oliebollen with raisins
A good friend who worked in a Michelin-starred kitchen once gave me this recipe, and it's the only one I've used since. No homemade batter that still disappoints, just a pack of Koopmans oliebollen mix, with blonde beer instead of water. The beer makes them lighter, fuller in flavour and a touch deeper golden. It's one of those rare kitchen tricks no homemade version can beat.
- 1 pack Koopmans oliebollen mix Original (500 g)
- 500 ml blonde beer (Grimbergen, La Trappe or a similar abbey beer)
1 Put the mix and the beer in a large mixing bowl. Whisk into a smooth batter.
- 200 g raisins, currants or a mix (optional)
2 Soak the raisins for 5 minutes in lukewarm water or a splash of rum. Drain well and pat dry with kitchen paper. Wet raisins make the batter collapse. Stir into the batter.
3 Cover the bowl with cling film and leave to rise for 45 minutes in a draught-free spot at room temperature. Don't stir the batter again while it rises.
- 2 litres vegetable oil for frying (sunflower or groundnut)
4 Heat the oil in the Dutch oven to 180 °C. Use a thermometer. This is crucial for the result and for safety.
5 Fry for 6 to 8 minutes until deep golden. Turn halfway with a slotted spoon. Drain on kitchen paper.
- icing sugar for dusting
6 Let them cool a little and dust generously with icing sugar before serving.
Ingredients
Step 1
- 1 pack Koopmans oliebollen mix Original (500 g)
- 500 ml blonde beer (Grimbergen, La Trappe or a similar abbey beer)
Step 2
- 200 g raisins, currants or a mix (optional)
Step 4
- 2 litres vegetable oil for frying (sunflower or groundnut)
Step 6
- icing sugar for dusting
Method
- 1 Put the mix and the beer in a large mixing bowl. Whisk into a smooth batter.
- 2 Soak the raisins for 5 minutes in lukewarm water or a splash of rum. Drain well and pat dry with kitchen paper. Wet raisins make the batter collapse. Stir into the batter.
- 3 Cover the bowl with cling film and leave to rise for 45 minutes in a draught-free spot at room temperature. Don't stir the batter again while it rises.
- 4 Heat the oil in the Dutch oven to 180 °C. Use a thermometer. This is crucial for the result and for safety.
- 5 Fry for 6 to 8 minutes until deep golden. Turn halfway with a slotted spoon. Drain on kitchen paper.
- 6 Let them cool a little and dust generously with icing sugar before serving.
